Pea, beetroot, roasted red pepper and goat's cheese open tart
Alfresco eating doesn’t come easier – or tastier – than these individual tarts, which are packed with scrumptious summertime flavours
24 AUGUST 2011
Ingredients (Serves 4)
Plain flour, for dusting
500g/1lb 2oz ready-made puff pastry, thawed if frozen
1 free-range egg, lightly beaten
100g/4oz pre-roasted red peppers in oil, drained
100g/4oz cooked beetroot
100g/4oz goat’s cheese, crumbled
Salt and freshly ground black pepper
4 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Flat-leaf parsley, torn
Preheat the oven to 200°C, 400°F, Gas 6.
Dust a work surface with flour and roll out the puff pastry to 5mm/¼in thick. Using a 11.5cm/ 4½in-diameter cutter, make 4 discs. With a sharp knife, lightly score a circle 1cm/½in from the edge of each disc, without cutting through the pastry. Brush each disc with egg, place on a non-stick tray and bake in the centre of the oven for 20 minutes.
Meanwhile, boil the peas in lightly salted water for 2 minutes. Refresh under cold water for a minute, drain, then set aside.
Slice the peppers and cut the beetroot into chunks. Place both in a bowl with the peas and goat’s cheese, and season well.
When the pastry cases are golden and cooked through, remove from the oven. When cool enough to handle, use a sharp knife to cut out the inner part of each.
Mix the olive oil and vinegar to make a dressing. Add 2 tbsp of it to the goat’s cheese mixture and combine well. Place the pastry cases on 4 plates and fill with the vegetable and cheese mixture.
Sprinkle with parsley and serve with the remaining dressing.